Marinated Cod with Prunes and Toasted Almonds

The Concept: A Pintxo of Contrasts

The best pintxos in the Basque Country share a philosophy: maximum flavor in minimum volume. Each bite should be a complete experience, with a beginning, middle, and end. This marinated cod pintxo precisely fulfills that premise.

The three pillars of the dish work as follows:

• Marinated Cod (salty + umami): Slices briefly cured in salt that maintain a raw texture but with concentrated flavor. This is the main note.
• Prune Puree (sweet + acidic): A sweet counterpoint with depth, reminiscent of the sweet and sour dishes of medieval Spanish cuisine. This is the continuous bass line.
• Toasted Almond (crunchy + bitter): Provides texture, a noble bitter touch, and an aroma that connects with the tradition of Mediterranean pastry. This is the final accent.

The combination of cod with nuts and dried fruits has roots in Sephardic Spanish cuisine, where fish was served with almonds, pine nuts, raisins, and plums at religious celebrations. This pintxo updates that centuries-old tradition with modern technique.

Salt Marinating: The Rapid Curing Technique

Unlike traditional cod salting (which lasts weeks), this marinating is a rapid 4-hour cure that slightly transforms the texture of fresh fish without turning it into salted cod. The result is firm fish, with concentrated flavor but retaining the freshness of raw fish.

The Science of Rapid Curing

When you cover fresh cod with salt for 4 hours, three things happen:

1. Surface Dehydration: Salt extracts 15-20% of the water from the outer layers of the fish. This concentrates the flavor and firms the texture.
2. Partial Denaturation: Salt begins to alter surface proteins, creating a slightly opaque layer (like in ceviche with acid). The center remains translucent and with a raw texture.
3. Flavor: Salt penetrates 2-3 mm in the first 4 hours, providing balanced salinity without "salting" the entire thickness.

Important: 4 hours is the optimal time for slices 5-8 mm thick. Less time and the effect is insufficient; more time and the cod will be over-cured, becoming too salty and dry.

Complete Ingredients

For 8-10 pintxos

For the marinated cod:

• 300 g fresh cod loin (skinless, boneless, sashimi grade)
• 200 g coarse sea salt
• 50 g sugar
• Zest of 1 lemon
• 1 teaspoon crushed white pepper

For the prune puree:

• 150 g pitted prunes
• 100 ml Pedro Ximénez (or sweet Port)
• 50 ml water
• 1 strip orange peel
• 1 pinch of cinnamon

For the almonds:

• 60 g blanched Marcona almonds
• 1 teaspoon olive oil
• Maldon salt

For assembly:

• 1 loaf of raisin and walnut bread (or brioche-type raisin bread)
• Extra virgin olive oil (Arbequina)
• Fresh chives
• Maldon sea salt flakes

Step-by-Step Preparation

Step 1: Marinate the cod (4 hours in advance)

1. Mix the coarse salt with the sugar, lemon zest, and crushed white pepper.
2. Spread half of this mixture in a flat glass or steel container.
3. Place the cod loin on the bed of salt. Cover completely with the rest of the mixture.
4. Cover with cling film and refrigerate for exactly 4 hours. No more, no less.
5. After the time has passed, remove the cod from the salt. Rinse briefly under cold water and dry VERY well with paper towels.
6. Wrap in clean cling film and refrigerate until ready to slice (at least 1 hour more, for the salt to redistribute evenly).

Step 2: Prune puree

1. Place the prunes in a small saucepan with the Pedro Ximénez, water, orange peel, and cinnamon.
2. Bring to a gentle boil. Reduce heat and cook for 15 minutes until the prunes are very soft and the liquid has reduced by half.
3. Remove the orange peel. Blend with an immersion blender until a fine, shiny puree is obtained. If it's too thick, add a tablespoon of water. It should have a thick jam-like consistency.
4. Let cool and refrigerate. It keeps perfectly for 7-10 days in the refrigerator.

Step 3: Toasted almonds

1. Preheat the oven to 160 °C (325 °F).
2. Spread the almonds on a baking sheet. Drizzle with olive oil and a pinch of Maldon salt.
3. Bake for 10-12 minutes, stirring halfway through, until golden and fragrant. Watch carefully: almonds go from perfect to burnt in 1 minute.
4. Let cool completely. Roughly chop with a knife: irregular pieces, not powder. Some large, some small.

Step 4: Prepare the bread

1. Slice the raisin bread into 1 cm (0.4 inch) thick slices.
2. Lightly toast in a toaster or dry pan until crispy on the outside but tender on the inside.
3. Cut each slice into pintxo-sized rectangles (approximately 4 × 8 cm / 1.6 × 3.1 inches).

Prune Puree: Sweetness with Depth

The prune is one of the most complex dried fruits in flavor. Its sweetness is not flat like honey or sugar: it has notes of caramel, tobacco, leather, and a tannic hint reminiscent of red wine. Cooked in Pedro Ximénez, that complexity multiplies.

Pedro Ximénez is the perfect partner for prunes because it shares their aromatic profile: both have notes of raisining, caramel, and sweet spices. If you don't have PX, a Ruby Port or even a quality Moscatel works as an alternative.

Cinnamon and orange are added subtly: they should be perceived as an aromatic background, not as protagonists. If cinnamon dominates, you've added too much.

Toasted Almond: The Finishing Texture

The Marcona almond is the native Spanish variety and the most valued in the world. Its flavor is sweeter, butterier, and less bitter than the Californian almond. If you find it, use it: the difference is noticeable.

The toasting of the almond serves two functions:

• Texture: The crunchiness of the almond contrasts with the smoothness of the cod and the creaminess of the prune puree. Without this contrast, the pintxo would be monotonous in the mouth.
• Flavor: The Maillard reaction during toasting creates aromatic compounds (toasted, smoky, nutty notes) that complement both the salt of the cod and the sweetness of the prune.

Raisin Bread: The Perfect Base

Raisin bread is not a whim: it is the glue that unites all the flavors. Its raisins provide a punctual sweetness that connects with the prunes, its dense crumb absorbs the olive oil that dresses the whole, and its firm texture supports the weight of all the ingredients.

If you can't find raisin bread, alternatives are:

• Walnut bread: Less sweet but with good structure and toasted flavor
• Brioche bread: Sweeter and butterier, it works but is more fragile
• Rye bread toast: A more rustic option, with a subtle bitterness that contrasts well

Assembly and Presentation

1. Remove the marinated cod from the refrigerator 5 minutes before slicing. With a very sharp knife, cut into thin slices 2-3 mm (0.08-0.12 inches) thick diagonally.
2. Place a slice of raisin bread toast on each plate or tray.
3. Spread a thin layer of prune puree on the bread (one dessert spoonful per pintxo).
4. Arrange 2-3 slices of marinated cod on the puree, slightly folded to create volume.
5. Sprinkle chopped toasted almonds over the cod.
6. Drizzle with a fine stream of extra virgin olive oil.
7. Finish with finely diced chives and a flake of Maldon salt.

Tray Presentation: If serving as an appetizer for a group, assemble the pintxos on a wooden or slate tray in a row. The visual contrast of the white cod on the dark prune puree is spectacular.

Variations and Adaptations

• With dried figs: Replace prunes with dried figs. Fig puree is sweeter and has a more granular texture, but works extraordinarily well.
• With pine nuts: Add toasted pine nuts in addition to (or instead of) almonds. The cod-pine nut combination is a classic of Sephardic cuisine.
• With foie gras: To take the pintxo to the ultimate luxury, add a thin slice of mi-cuit foie gras between the prune puree and the cod. The combination of foie gras fat with the salt of the cod is extraordinary.
• Spoon version: Assemble in large tasting spoons: a dollop of prune puree, a flake of cod, and an almond on top. Perfect for cocktails.
• With cheese: A touch of soft goat cheese cream under the cod provides acidity and creaminess. Try it if you like the cheese-fish combination.

Frequently Asked Questions